Lemon Pepper Chicken Wings Recipe

Chicken wings: The main protein for this dish, providing a juicy and tender base for the flavors.

Olive oil: Helps to coat the wings and ensures they crisp up nicely in the oven.

Salt: Enhances the overall flavor of the wings.

Black pepper: Adds a spicy kick that complements the lemon.

Lemon zest: Provides a concentrated lemon flavor that is aromatic and fresh.

Lemon juice: Adds acidity and brightness to balance the richness of the wings.

When zesting a lemon, make sure to only grate the yellow outer layer and avoid the white pith underneath, as it can be bitter. Using a microplane or fine grater will give you the best results for extracting the lemon zest. This will enhance the flavor of your lemon pepper chicken wings by adding a bright, citrusy note.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and flavor, making them a suitable alternative for wings.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good substitute for olive oil in cooking.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• lemon zest - Substitute with lime zest: Lime zest offers a similar citrusy brightness, though with a slightly different flavor note.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy acidity that can mimic the brightness of lemon juice.

• To store your lemon pepper chicken wings in the refrigerator, allow them to cool completely to room temperature. Place the wings in an airtight container or wrap them tightly with aluminum foil or plastic wrap. They can be stored in the fridge for up to 3-4 days.

• For freezing, ensure the wings are completely cooled. Arrange them in a single layer on a baking sheet and place them in the freezer for about 1-2 hours, or until they are partially frozen. This prevents them from sticking together. Once partially frozen, transfer the wings to a freezer-safe bag or airtight container. Label with the date and store for up to 3 months.

• When ready to enjoy your frozen wings, thaw them in the refrigerator overnight. For a quicker method, you can use the defrost setting on your microwave, but be cautious not to start cooking them.

• To reheat refrigerated wings, preheat your oven to 350°F (175°C). Place the wings on a baking sheet and bake for about 10-15 minutes, or until they are heated through and crispy. You can also reheat them in an air fryer at 350°F (175°C) for 5-7 minutes.

• For reheating frozen wings, preheat your oven to 375°F (190°C). Place the wings on a baking sheet and bake for 20-25 minutes, turning halfway through, until they are hot and crispy. Alternatively, use an air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.

• If you prefer a microwave, place the wings on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 2-3 minutes, checking and turning them halfway through. Note that this method may not retain the crispiness as well as the oven or air fryer.

• For an extra burst of flavor, you can brush the wings with a bit more lemon juice or sprinkle additional lemon zest before reheating. This will revive the zesty taste and make them even more delightful.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the leftover chicken wings on a baking sheet in a single layer.
  3. Cover the wings with aluminum foil to prevent them from drying out.
  4. Heat for about 15-20 minutes, or until the wings are warmed through and crispy.
  5. Remove the foil for the last 5 minutes to restore crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the chicken wings in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for crispiness and heat for an additional 2-3 minutes if needed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until the wings are heated through and crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover the wings with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through.
  4. If needed, continue to microwave in 30-second intervals until heated through.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken wings on the grill grates.
  3. Grill for about 5-7 minutes, turning occasionally, until the wings are heated through and have a nice char.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to combine the chicken wings with olive oil, salt, black pepper, lemon zest, and lemon juice.

• Baking sheet: Provides a flat surface to arrange the chicken wings in a single layer for even cooking.

• Tongs: Useful for turning the chicken wings halfway through the baking process.

• Zester: Used to obtain the lemon zest needed for the recipe.

• Juicer: Helps extract lemon juice efficiently.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, black pepper, lemon zest, and lemon juice.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

Prepare ingredients in advance: Measure and mix the olive oil, salt, black pepper, lemon zest, and lemon juice ahead of time to streamline the process.

Use pre-cut wings: Purchase pre-cut chicken wings to save time on preparation.

Line the baking sheet: Use parchment paper or aluminum foil to line your baking sheet for easy cleanup.

Preheat the oven early: Start preheating your oven while you prepare the wings to save time.

Batch cooking: Double the recipe and freeze half for a quick meal later.